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About this Journal

European Journal of Food Research & Review (ISSN: 2231-0878) publishes 1. Research paper; 2. Review papers; 3. Case studies; 4. Short communications as well as extended abstracts of Grey literature government reports on different aspects of food science and technology. This is a quality controlled, double blind peer-reviewed, open access INTERNATIONAL journal.


The subject matters include:

 

Food policy matters: nutrition-related public health issues around the world; Codes of practice, legislation and international  harmonization; Consumer issues; Education, training and research needs.

 

Nutrition: Clinical studies that describe scientific mechanisms, effect, and safety of dietary interventions are welcome. EJFRR also invites studies related to Public health and epidemiologic studies (including the use of biomarkers) relevant to nutrition, and innovative investigations of nutritional questions that employ epigenetic, nutritional biochemistry, nutrigenomic, metabolomic and proteomic approaches.

 

Food safety: Food toxicants. Food pathogens. Food contaminants and its effects on food nutrition; bacteriology, immunology, mycology, parasitology, virology, food safety and food fermentation; Microbial food safety and antimicrobial systems; mycotoxins. Toxicological risk assessment.

 

Public health nutrition: Food reformulation. Integrated benefit-risk assessment. Health claims. Functional foods. Food supplements. Food fortification strategies.

 

Food consumption and composition: Food consumption. Food composition. Dietary intake. Dietary exposure. Biomarkers of nutritional status. Dietary patterns.

 

Obesity research: EJFRR scope also include basic clinical and applied research on different aspects of obesity and related disorders involving biochemistry, physiology, genetics and nutrition, molecular, metabolic, psychological and epidemiological.

 

Food processing and control technologies: Hazard analysis, HACCP and food safety objectives; Quality assurance and control; Food Packaging; Rapid methods of analysis and detection, including sensor technology; food spoilage, , chemical and physical approaches of fermented foods and novel microbial processes.

 

Food chemistry: Chemical and biochemical compositions of food; Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; antioxidants, phytochemicals, and botanicals.

 

Emerging technologies in Food science, regulation of gene expression through nutrients or non-nutrient food components, cellular and molecular aspects of nutrition; bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; safety evaluation of novel foods and biotechnologically derived products and inter-relationships between nutrition and toxicology.

 

A special section of EJFRR will be dedicated to publication of extended abstracts of “grey literature government reports”. Many governmental research institutes in Europe/world are confronted with the problem that their very good scientific reports are produced directly for governmental sponsors. Results are typically presented in reports, which are published on an institute’s website only. However, scientists like to publish their work in the scientific arena, albeit that there may be little, if any, funding to support writing of the results in a scientific paper. Whereas the reports may be of very high scientific quality, they are not readily disseminated into the scientific world because they are not identified by normal literature attending systems. This then leads to very good scientific work being unnoticed by a wider audience, possible re-duplication of the work in other countries, a loss of resources, and hence to a slower progression of science. Therefore, EJFRR offers to publish good governmental reports in this peer-reviewed scientific journal via an abstract of the report. As such, EJFRR will publish (extended) abstracts of governmental reports (in English language only; minimal length 1000 words) following a regular peer review system. Scientific excellence, open access and English language are the only prerequisites. Upon scientific acceptance of the work, the extended abstract will contain the title of the work, the authors as well as a hyperlink to the original full scientific report. In this way the scientific reports will be opened to a worldwide scientific audience and authoring scientists will get the results of their work disseminated in the scientific arena.


European Journal of Food Research & Review will initially have 4 issues per year. Each issue will be a running issue and all officially accepted manuscripts will be immediately published online. State-of-the-art running issue concept gives authors the benefit of 'Zero Waiting Time' for the officially accepted manuscripts to be published.

 

 

Disclaimer: This international journal has no connection with any scholarly society or association or any specific geographic location or any country (like USA, UK, Germany, etc). This is an independent journal run by SCIENCEDOMAIN international. Legal contact address of editorial office and other offices are available in this link.

 

 

Publication history: European Journal of Food Research & Review (EJFRR) continued as European Journal of Nutrition & Food Safety (EJNFS).

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